Roasted Red Pepper, Goats’ Cheese & Rocket
The classic summer flavours and gentle heat from the paprika will give you a warm glow.
The rich colour of the soup is best set off by the dark green rocket and a generous dollop of goats’ cheese. And, of course, it tastes as good as it looks.
Serves 8 Cooking time: 1 hour
8 large red peppers
1.5 litres vegetable stock
2 medium onions, finely chopped
2 carrots, peeled and diced
2 sticks celery, diced
1 head garlic
3 tablespoons olive oil
1 teaspoon sweet smoked paprika
150g soft goats’ cheese
50g rocket leaves
Pre-heat your oven to 230°C/ 450°F/gas mark 8.
Cut the peppers in half, removing the seeds but leave the stalks intact, then place in a roasting tin, as a single layer with the skins facing upwards.
Wrap the garlic head in foil, add to the tin then roast for 30 minutes until the pepper skins are lightly charred.
Place the peppers in a bowl, cover with cling film and allow to cool. Once cooled the skins should be easy to remove.
Meanwhile, heat the oil in a pan, add the onions, carrots and celery, then cover and cook for
15-20 minutes until softened. Add the smoked paprika and stir.
Add the stock and skinless peppers (as well as their juices) to the pan.
Squeeze half of the roasted garlic from their skins and add to the pan (you can use to other half in a bruschetta or pasta dish), bring to the boil and remove from the heat.
Blend in batches, season to taste and serve with a small handful of rocket leaves and crumbled goats’ cheese.
Want more recipes like this?
The New Covent Garden Food Co.'s Soup for All Occations can be purchased online.